Cincinnati Spaghetti
This meaty, beefy, hearty spaghetti needs a sturdy wine. Put away your Pinot Noir! It’s time to take out your rich, full reds – especially a good red from California or Australia where they tend to use American oak. American oak has distinct notes of vanilla and coconut which would be great with all of the tasty, smoky, warming spices. I absolutely love the Bonny Doon Vineyard wines; while not as ripe or as oaky as some other New World wines, which are good options as well. They are incredibly balanced and lively. For this dish, check out the Bonny Doon Syrah "Le Pousseur" (about $20).
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